My Easy Cooking

 Method to make Chit Patti fish

Fish pieces per kilo

 basin (chopped) one cup

3 eggs white

4 tablespoons of lemon juice

roasted and ground white cumin one tablespoon

 pack fish masala one piece

grated turmeric 1/2 tablespoon

chopped red peppers 2 tablespoons

white vinegar 2 tablespoons

 salts as per taste

 for oil frying pan

 hearts to be sprinkled.

 tamarind chutney to be served with

 preparation

1. Apply vinegar without washing the fish and put it for 10 minutes.  

2. Wash it and add turmeric and lemon juice and salt.

3 Grease the pan

 4. Spread the fish on it and boil its water until it gets dry. Then take it out on a plate.

 5. Mix the remaining ingredients in a basin.

 6. One for fish. Wrap the meat in a basin.

 7 Heat oil in a pan.

 8 Put golden mole in it and extract it for the absorption bait.

 9 Place them on a serving dish and sprinkle green coriander.

 10 Serve delicious fish with tamarind sauce.

 Chicken Biryani

Ingredients:

Chicken----one kilo

Rice ---- one kilo

Ginger Garlic Crushed ---- Two Tablespoons

Salt ---- to taste

Onion (finely chopped)----Three medium-sized

Tomatoes (finely chopped) ----- Six medium-sized

Curd (whipped) ----- one bowl

White cumin ---- one teaspoon

Ground turmeric----one teaspoon

Ground Red Chilli----Two Tablespoons

Coriander ground ---- one tablespoon

Ground hot spices----one tablespoon

Green chilies (finely chopped) ---- 6 to 8 nos

Coriander (finely chopped) ---- Half a bunch

Mint (finely chopped) ---- Half a bunch

Proven Hot Spices ----- Two Tablespoons

Yolk color ---- a pinch

Milk---- a bowl

Kewra Essence ----- A few drops

Cooking oil---- one bowl

Preparation

Heat the cooking oil in a pan over medium heat for three to five minutes and add the hot spices - when it starts to crackle, add the onion and sauté until golden -

Add the ginger, garlic, turmeric, and cumin seeds and cook for two to three minutes, then add the tomatoes and cook until the tomatoes turn brown.

When the tomatoes are well broken down and turned into a paste, add the chicken, salt, red chilies, ground coriander, hot spices, green chilies, green coriander, and mint - then add the yogurt and mix well and mix well on the middle. Cook over high heat for twelve to fifteen minutes-

Boil the rice for six-minute (three to four minutes before boiling) with a few hot spices and strain the water through a sieve-

Spread the chicken in a large pot and place a layer of rice on it.

Cover the pot, keep it on a hot pan for 15-20 minutes, and ook over low heat (on the tail).

 Chicken Tawa Boti

1. Chicken boneless_____ 500 grams

2. Onion juice _____2 tablespoons

3. Ginger juice_____ 1 tablespoon

4. Tomatoes_____ 3

5. Chopped green chillies_____ 4 nos

6. Edible oil_____ 1/4 cup

7. Lemon juice_____ 1 tablespoon

8. Chopped red chillies_____ 1 tablespoon

9. Yogurt_____ 3 tablespoons

10. Turmeric_____ 1 teaspoon

11. Salt _____ to taste

Preparation

1• In a bowl add chicken, lemon juice, onion juice, ginger juice, and garlic juice, marinate it well and keep it in the fridge for six to eight hours.

2• Now heat cooking oil in a pan, add the marinated chicken and cook for two to three minutes.

3• Then add salt, chopped red chilies and turmeric, curd, and green chillies and mix well.

4• Now add tomatoes and marination mixture and cover with a lid and cook on low flame for five to six minutes.

5• Then mix it well and again add the marination mixture and cover with a lid and cook for five to six minutes.

6• Now add the marination mixture and let it cook for two to three minutes on medium flame.

7• Delicious Chicken Tawa Boti is ready.

Chicken legs broth recipe

1 chicken leg piece 6 pcs

2 Yogurt 1 cup

3 Salt to taste

4 red chili powder 1 tsp

5 garlic ginger paste 1 tbsp

6 Turmeric powder 1/4 tsp

7 Coriander powder 1 tsp

8 green coriander, and green chilies as required

9 Onions (minced) 1/2 cup

10 Oil 1/2 cup

 Preparation Recipe

1 Heat oil in a saucepan, add onion, and fry

  2. When the onion gets a slight color, add the chicken and fry it

  3. When the chicken is fried, add salt, red chili powder, turmeric powder, coriander powder, and garlic-ginger paste and fry it.

4. When the oil separates, add curd and cover, and cook on medium flame

5. If the chicken is fried, add 1 glass of water and cook for 2-3 minutes

6. Add green coriander and green chilies and serve with chapati.

Peshawar channa plau

Ingredient:

A bowl of chickpeas

One kilo of rice

Salt as per your choice

Ginger garlic two tablespoons (ground)

Onion two pcs medium (finely chopped)

Tomatoes two medium (finely chopped)

Green chilies three to four pieces

Green coriander half bunch (finely chopped)

A teaspoon of red pepper (grounded)

A tablespoon of hot spice powder

Half a cup of cooking oil

Preparation:

Wash the chickpeas thoroughly and soak them in warm water for an hour or soak them in water overnight.

Then boil and swallow well.

Wash and soak the rice thirty minutes before.

Put cooking oil in a pot and heat it for three to four minutes and fry the onion until golden fry.

Add hot spices to the same pot and add ginger garlic and fry for one to two minutes.

Add tomatoes and fry so much that tomatoes melt.

Add salt, sauteed onions, chopped green spices, and paprika, and cover.

When the water is dry, put boiled gram and rice in it and fry it and add four cups of water.

Boil on medium flame until the water is dry, running spoonfuls once or twice in the middle.

When the water is dry, light the flame and keep it on the tail for ten to twelve minutes.

Garnish: Mix well as remove in the dish. Serve warm with salad and raitas.